y be used.

ORIENTAL SALAD

1 tablespoon gelatine
2 cups boiling water
3/4 cup sugar
1/2 cup lemon juice
1/2 cup grated cocoanut
2 cups apples, chopped
1 cup celery
1/2 cup chopped nuts
3 pimentoes
1 tablespoon grated onion
1/3 teaspoon salt

Soften gelatine in 2 tablespoons cold water, then dissolve in the
boiling water, but do not cook after gelatine is put in. Add all other
ingredients. Mold and chill. Serve with cooked or mayonnaise salad
dressing, plain or on lettuce leaves.

SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

MIXED VEGETABLE SALAD

1 cup cooked potatoes
1 cup cooked carrots
1 cup cooked peas
1 cup cooked beets

Make a French dressing of

1/2 cup oil
1/2 teaspoon salt
2 tablespoons vinegar
1/8 teaspoon cayenne

Mix dressing thoroughly and pour over the vegetables. If vegetables
are kept in different bowls instead of mixed together, the flavor
of the salad is improved. Any vegetable may be used in this way. Let
stand 30 minutes. When ready to serve, place each portion in a nest
made of two lettuce leaves or other salad, green. If desired, cooked
dressing may be mixed with the vegetable in place of French dressing,
or may be served with it.

EGYPTIAN SALAD

1 cup left-over baked beans, cooked dried peas, or beans or
lentils, or cooked rice, rice.
1 cup chopped celery
3 tablespoons chopped pepper
3 tablespoons chopped pickle
1 cup cooked salad dressing

Mix ingredients thoroughly and let stand 30 minutes to blend flavor
thoroughly.

CABBAGE, PEANUT AND APPLE SALAD

2 cups chopped cabbage
1 cup peanuts
1 cup chopped apples
1 cup salad dressing

Mix ingredients and serve with French dressing. This salad looks very
appetizing when served in cups made of hollowed out red apples, the
pulp removed being used in the salad.

CHEESE SALAD

1 cup American or cream cheese
2 tablespoons vinegar
1/3 cup oil
1/2 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons chopped olives
3 tablespoons chopped nuts

Blend all ingredients thoroughly. Shape as desired and chill. Serve
with French dressing. (If American cheese is used, grate or cut fine.)

FRUIT SALAD

Left-over small portions of fruits may be blended in almost any
combination to form a salad. Plain French dressing or French dressing
made with fruit juice in place of vinegar, or cooked dressing or
mayonnaise may be combi